Riddle us this: At Danny Meyer’s North End Grill, opening today, which do you eat first, the chicken or the egg?
The answer: both — along with chef Floyd Cardoz’s cod throats meuniere and pork chops grilled in an open kitchen over glowing oak and grape branches.
Cardoz’s Lenten childhood memories of eggs led to an entire menu section devoted to the protein. Order them coddled with peekytoe crab, sunny-side up (quail’s) atop tuna tartare, or slow poached with California caviar. The chicken comes in juicy burger form with Sriracha mayo, cucumbers, and slaw.
More than 100 varietals of Scotch (not including a single-malt marshmallow-topped pot de creme) are divided by region. Choosing, unlike the dining room decor, isn’t black and white. Follow tasting directives (meaty, toffee, heather, orchard) to order by the flask or flight.
It’s lunch only for the first few weeks, but an ever-changing menu and Hudson views?
They make the trek to Battery Park City, well, logical.
North End Grill, 104 North End Avenue, at Murray Street (646-747-1600 or northendgrillnyc.com).
Photo: Janelle Jones / DailyCandy